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Microbial cultures and enzymes in dairy technology

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Microbial cultures and enzymes in dairy technology/ Sebnem Ozturkoglu Budak and H. Ceren Akal, editors.
其他作者:	Budak, Sebnem Ozturkoglu,
出版者:	Hershey, Pennsylvania :IGI Global, : [2018],
面頁冊數:	1 online resource (xvii, 413 p.)
提要註:	"This book explores how microorganisms play a major role in the production of many dairy products, as well as have many positive or negative effects on the dairy industry, especially with the enzymes they produce. It also explores the latest developments in the use of cultures in the dairy industry and the their related enzymes"--Provided by publisher.
標題:	Dairy microbiology. -
電子資源:	http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-5363-2
ISBN:	9781522553649 (ebook)

Microbial cultures and enzymes in dairy technology
Microbial cultures and enzymes in dairy technology[electronic resource] /Sebnem Ozturkoglu Budak and H. Ceren Akal, editors. - Hershey, Pennsylvania :IGI Global,[2018] - 1 online resource (xvii, 413 p.)

Includes bibliographical references and index.

Chapter 1. Enzymes and dairy products: focus on functional products -- Chapter 2. Research tools and methods for the analysis of Microbiota in dairy products -- Chapter 3. Functional starter cultures for fermented dairy products -- Chapter 4. Biopreservatives for improved shelf-life and safety of dairy products: biopreservatives for dairy products -- Chapter 5. Aerobic respiration in lactic acid bacteria: current and future applications in dairy starter culture -- Chapter 6. The effects of probiotic cultures in functional foods: technological aspects of probiotics -- Chapter 7. Genomics technologies for enhanced understanding of robustness of LAB starter cultures -- Chapter 8. Probiotic microorganisms and encapsulation method approaches -- Chapter 9. Transglutaminase applications in dairy technology -- Chapter 10. Role of microbial cultures and enzymes during cheese production and ripening -- Chapter 11. Microbial non-coagulant enzymes used in cheese making -- Chapter 12. Microbial production of recombinant rennet: recent developments -- Chapter 13. Adjunct cultures in cheese technology -- Chapter 14. Filamentous fungi in cheese production -- Chapter 15. Potential probiotic microorganisms in Kefir -- Chapter 16. The effects of probiotic cultures on quality characteristics of ice cream.

Restricted to subscribers or individual electronic text purchasers.

"This book explores how microorganisms play a major role in the production of many dairy products, as well as have many positive or negative effects on the dairy industry, especially with the enzymes they produce. It also explores the latest developments in the use of cultures in the dairy industry and the their related enzymes"--Provided by publisher.

ISBN: 9781522553649 (ebook)Subjects--Topical Terms:

433566
Dairy microbiology.

LC Class. No.: SF250.5 / .M53 2018e

Dewey Class. No.: 637

National Library of Medicine Call No.: QW 85 / .M53 2018e

Microbial cultures and enzymes in dairy technology
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007 cr cn
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010 $z 2017040556
020 $a 9781522553649 (ebook)
020 $a 9781522553632 (hardcover)
035 $a (OCoLC)1029771614
035 $a 1071025310
040 $a CaBNVSL $b eng $c CaBNVSL $d CaBNVSL
050 4 $a SF250.5 $b .M53 2018e
060 1 0 $a QW 85 $b .M53 2018e
082 0 4 $a 637 $2 23
245 0 0 $a Microbial cultures and enzymes in dairy technology $h [electronic resource] / $c Sebnem Ozturkoglu Budak and H. Ceren Akal, editors.
260 $a Hershey, Pennsylvania : $b IGI Global, $c [2018]
300 $a 1 online resource (xvii, 413 p.)
504 $a Includes bibliographical references and index.
505 0 $a Chapter 1. Enzymes and dairy products: focus on functional products -- Chapter 2. Research tools and methods for the analysis of Microbiota in dairy products -- Chapter 3. Functional starter cultures for fermented dairy products -- Chapter 4. Biopreservatives for improved shelf-life and safety of dairy products: biopreservatives for dairy products -- Chapter 5. Aerobic respiration in lactic acid bacteria: current and future applications in dairy starter culture -- Chapter 6. The effects of probiotic cultures in functional foods: technological aspects of probiotics -- Chapter 7. Genomics technologies for enhanced understanding of robustness of LAB starter cultures -- Chapter 8. Probiotic microorganisms and encapsulation method approaches -- Chapter 9. Transglutaminase applications in dairy technology -- Chapter 10. Role of microbial cultures and enzymes during cheese production and ripening -- Chapter 11. Microbial non-coagulant enzymes used in cheese making -- Chapter 12. Microbial production of recombinant rennet: recent developments -- Chapter 13. Adjunct cultures in cheese technology -- Chapter 14. Filamentous fungi in cheese production -- Chapter 15. Potential probiotic microorganisms in Kefir -- Chapter 16. The effects of probiotic cultures on quality characteristics of ice cream.
506 $a Restricted to subscribers or individual electronic text purchasers.
520 3 $a "This book explores how microorganisms play a major role in the production of many dairy products, as well as have many positive or negative effects on the dairy industry, especially with the enzymes they produce. It also explores the latest developments in the use of cultures in the dairy industry and the their related enzymes"--Provided by publisher.
650 0 $a Dairy microbiology. $3 433566
650 0 $a Probiotics. $3 405196
650 0 $a Dairying. $3 433567
700 1 $a Budak, Sebnem Ozturkoglu, $d 1978- $e editor. $3 433564
700 1 $a Akal, H. Ceren, $d 1986- $e editor. $3 433565
856 4 0 $u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-5363-2

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